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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Known for her gourmet cooking, it was fantastic having Suri Spector on our Sugar Detox Challenge chat. Whenever she posted a recipe, it was always a winner.
This tomato dip was her contribution when one member wanted a ketchup substitute. Although she didn’t profess it to be ketchup, it’s become a new Shabbos table staple for a lot of us on the chat. Thanks Suri!
12 vine ripe (or other variety) tomatoes
10 cloves fresh garlic, depending on your how garlicky you like it
basil, fresh or Gefen Frozen cubes
salt substitute or salt, to taste (my addition)
splash of Tuscanini Balsamic Vinegar
optional: drizzle of Gefen Maple Syrup
Preheat the oven to 375 degrees Fahrenheit. Line baking pan with Gefen Parchment Paper.
Slice the tomatoes and arrange in a single layer on the baking sheet with the garlic cloves.
Roast until the edges of the tomatoes are brown, but not completely dried out.
When the vegetables have cooled, place in the food processor with basil, a dash of salt substitute or salt, and a drop of balsamic vinegar. If using maple syrup, a tiny bit of it can cut the acidity of the tomatoes. Blend until smooth.
Will stay good in the fridge for two weeks.
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Can this dip be frozen?
Hi Liba,
Sure!
-Chana Tzirel from Kosher.com